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I’ve been feeling a little fatigued and foggy lately, like there’s a mechanical shut-down happening in my brain. I know this could be caused by various lifestyle factors including stress, a lack of sleep, the extreme pace I’ve been keeping … Continue reading →

Date balls make for the perfect pick-me-up treat, or a healthy snack when you feel like something sweet. They are delicious, nutritious, super quick to make, lasts long in the fridge and are even fine to freeze! My dad has … Continue reading →

Today, on the 1st of November 2017, we are celebrating World Vegan Day! This annual festivity marks the start of world vegan month, 30 days of eating plant-based to give our farm animals (as well as the environment) a break. … Continue reading →

If you love the aromatic ambiance of curried Indian cuisine as much as I do, you will adore this recipe! Recently, Afternoon Express phoned me up with another incredible opportunity to feature on their lifestyle show. From the 17th of September to the 17th of October the Indian community celebrates Purtassi, an annual festival during which the community only feasts on vegan foods. To make it as easy (and tasty) as possible for their viewers to eat vegan during this fast, Afternoon Express asked me to whip up a traditional Indian recipe with a plant-based twist.

Since Indian cuisine already consists of many vegan curries, I wanted to create something out of the ordinary and challenged myself to vegify a creamy Butter Chicken using Quorn’s vegan savoury pieces. These little nibbles are one of my favourite products in their vegan range as they are super versatile and mimic the texture of chicken incredibly well. I was inspired to give it a go for the show, and to my surprise this spicy dish knocked the saucy socks right off me.

Even though summer is on its way, this still makes for a delicious dinner or left-over lunch. It is a get-together meal best enjoyed with good friends, red wine and crispy naan on the side.

VEGAN BUTTER CHICKEN WITH QUORN

INGREDIENTS:

1 box Quorn spicy patties, cut into bite-sized chunks

FOR THE MARINADE:

1 can coconut cream

2 tsp garam masala spice mix

1 clove garlic, minced

1/2 teaspoon fresh ginger, grated

Juice of 1/2 lime / lemon

FOR THE SAUCE:

1/2 cup raw cashews, soaked overnight in 1 cup of water

1 tablespoon olive or coconut oil

1 small white onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon garam masala, plus additional to taste

½ teaspoon paprika

1 ½ teaspoon turmeric

1 ½ teaspoon cumin

6 tomatoes, chopped

1 tablespoon tomato paste

1 tablespoon nutritional yeast

½ teaspoon cayenne pepper

Salt & pepper, to taste

Fresh coriander to garnish

INSTRUCTIONS:

Combine all the marinade ingredients in a bowl and add the Quorn cubes Set aside and let it marinate while you prepare the sauce.

Blend the soaked cashews with the water until it becomes a creamy sauce, scoop a dollop out and keep aside for garnish